| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Tex-Mex | Beef, Low-cal, Main dish, Tex-mex | 12 | Servings |
INGREDIENTS
| 4 | lb | Lean boneless round roast |
| Vegetable cooking spray | ||
| 1/2 | ts | Salt — optional |
| 1/8 | ts | Red pepper |
| 8 | oz | Can no-salt tomato sauce water |
| 3/4 | c | Onion — chopped |
| 1/2 | c | Green onions — chopped |
| 20 | ml | Garlic — minced |
| 2 | tb | Chili powder |
| 1 | ts | Dried whole oregano |
INSTRUCTIONS
Trim excess fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add roast, and cook until browned on all sides. Sprinkle roast with salt and red pepper. Combine tomato sauce and remaining ingredients in a small bowl, pour over roast. Cover, reduce heat, and simmer 2 to 2-1/2 hours or until roast is tender. Each serving is 197 calories. Pro 30.5/ fat 6.1/ carbo 3.6/ cholesterol 79/ sod 173/ calcium 17. Source: Cooking Light '88. *Judi's Notes: I think 10 servings from this dish is a more realistic portion.--the caloric count will be slightly higher if serving 10 people. Shared by Judi M. Phelps, (G.Phelps1) GENIE. Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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